Description
Make restaurant-style steak fajitas at home with this easy skillet recipe. You get juicy, flavorful marinated steak and sizzling peppers and onions, perfect for a quick weeknight dinner or family gathering.
Ingredients
Scale
- 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
- 1/4 cup lime juice (freshly squeezed is best)
- 2 tablespoons olive oil, divided
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 cloves garlic, minced
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- Warm flour or corn tortillas, for serving
- Optional toppings: sour cream, salsa, guacamole, shredded cheese
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne pepper (if using), and minced garlic.
- Marinate the Steak: Add the sliced steak to the marinade, toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, for the best flavor.
- Cook the Vegetables: Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 5 to 7 minutes until they are tender-crisp and slightly charred. Remove the vegetables from the skillet and set them aside on a plate.
- Sear the Steak: Increase the heat to high. Remove the steak from the marinade, letting excess liquid drip off (discard the remaining marinade). Add the steak to the hot skillet in a single layer if possible; do not overcrowd the pan. Cook for 2 to 3 minutes per side until nicely browned and cooked through to your liking.
- Combine and Serve: Return the cooked vegetables to the skillet with the steak. Toss everything together quickly to reheat. For that classic sizzling effect, serve immediately straight from the hot skillet onto plates or a serving platter.
- Assemble: Serve your sizzling steak fajitas with warm tortillas and your favorite toppings.
Notes
- For the juiciest steak, slice the meat against the grain after it has rested slightly.
- If you want a true restaurant sizzle, serve the fajitas directly in a preheated cast-iron skillet.
- This recipe works well for meal prep; store the steak and vegetables separately and reheat just before serving.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (without tortillas)
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 34
- Cholesterol: 90